Pumpkin Spice cupcakes- 2 PointsPlus value without frosting 3 with frosting

Ingredients:

• 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
• 2 tsp pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water

For the Pumpkin Cream Cheese Frosting:

• 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp packed brown sugar

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.

Makes 24

Pumpkin Pie- 3 PointsPlus Values (Submitted by Deann, Monday AM receptionist)

1/4C Splenda
1/4C Sugar
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1/2C egg whites or substitute
1 Can (16oz) pumpkin
1 can evaporated skim milk

Crust:
1C gingersnap cookies

Mix sugar, Splenda, salt, cinnamon, ginger, and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Process ginger stamps in blender or food processor until fine.  Spray 9" pie tin with cooking spray.  Press ground cookies into bottom of pan.  Pour pie filling on top of cookies.

Bake @ 425 for 15 minutes.  Reduce heat to350; bake for 55 to 60 minutes or until knife inserted in center comes out clean.

Makes 8 Servings

Pumpin Fluff- 3 PointsPlus values (Submitted by Desi from Wednesday night)

   1 box of fat free sugar free instant vanilla pudding (4 serving size)
   1 tub of Lite or fat free cool whip
   1 15oz can of pumpkin (not the pie filling)
Pumpkin Pie Spice to taste
Cinnamon to taste

Set out cool whip to thaw.  Mix pudding mix (with no milk added) to
the pumpkin and mix until blended.  Fold in cool whip and add pumpkin
pie spice and cinnamon to taste.



Desi says-  This stuff saves me every Thanksgiving!  I make a batch and eat the
whole thing over the course of Thanksgiving weekend when everyone eats
their pie for dessert.  It's so light and fluffy.

I divided the recipe into 6 servings.  I'm not sure how much that is because I haven't made it yet, but I plan to.

Guiltless Alfredo Sauce- 3 PointsPlus values

2 C skim milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt (I use much less)
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic.  Let the garlic saute for about 30 seconds.  Then add milk mixture to the pan.  Stir constantly for about 3 or 4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more. It should be much thicker now.  When it is nice and thick, remove the pan from the heat.  Add the cheese, stir it up and then cover immediately.  Let stand for at least 10 minutes before serving. Makes 3 cups (12 servings).  3 PointsPlus values for 1/4 cup.

Chicken Salsa Soup- 3 PointsPlus Value

12 oz raw chicken cut into pieces
2 bullion cubes
3 1/2 cups water
1 or 2 tsp chili powder
1 1/2 cups corn
3/4 cups black beans
1 cup thick and chunky salsa

Bring water, bullion cubes, and chili powder to a boil.  Add chicken and cook for 8 minutes.  Add corn and cook for 5 minutes more.  Add beans and salsa and heat through.  Makes 7 1cup servings.  You can add fat free sour cream, lean cheese, avocado, and/or tortilla chips.  Adjust the PointsPlus values.

Creamy Potato Soup- 3 Points Plus Values

6 bullion cubes
6 cups water
1 pound hash brown potatoes
1/2 large onion chopped
1 pack of Pioneer Brand Country Sausage Flavor Gravy Mix

Combine bullion cubes and water and heat in the microwave and stir until dissolved.  Spray a pot with pam.  Saute potatoes and onions over medium/high heat until onions are translucent and potatoes are mushy.  Add some bullion mixture to prevent sticking as needed.  Add remaining bullion mixture and gravy mix and bring to a boil.  Simmer for 20 minutes.

Makes 8 one cup servings.  You can also add corn, diced ham or bacon (reduce the bullion if you do),  and/or grated cheese.  Adjust the PointsPlus value if you do.

Swiss Mushroom Onion Burgers- 7 PointsPlus

The PointsPlus value on these burgers can vary widely depending on the kind of bun and ground beef you use.  This is how I do it.

Saute sliced onions and mushrooms in a hot pan sprayed with pam and set aside.  You can use olive oil if you are trying to get in your healthy oils, but this will increase the PointsPlus Value.

Form one 1/4 pound of very lean ground beef into a patty and sprinkle with garlic salt.  Grill in George Forman Grill or on the BBQ.

Toast a hamburger bun in the toaster.  I use the little store brand kind.  Then I smear one wedge of Laughing Cow light creamy swiss on the bun.  Add the hamburger patty and the onions and mushrooms.  Yummmy!

Cheese Stuffed Shells- PointsPlus Value = 9 (4 shells)

Last week a former neighbor that I hadn't seen in over 8 years walked into the Monday morning meeting that I was leading.  As I left I was reminded of a recipe that she had given me that I have been making for years.  This is one of those things that I make that out of town visitors ask for.  I have simplified it so much that she probably won't even recognize it as originally hers if she sees it.

2 boxes of Jumbo Pasta Shells
1 45 oz jar of Prego Spaghetti Sauce
4 cups fat free cottage cheese
16 oz grated jack cheese
2 large eggs, slightly beaten
Garlic Powder to taste
3/4 cup grated Parmesan cheese

Cook two boxes of Jumbo Shells according to directions.  You will only use 68 of them.  While they are boiling, combine cottage cheese, eggs, jack cheese, and garlic powder in a large bowl.  Put a small amount of sauce in the bottom of each oblong pan.  (You will use 2-3)  Spoon filling into each shell.  Top with remaining sauce and grated Parmesan cheese.  Bake at 375 for 30 minutes.

Ranch Dressing- 1 PointsPlus Value

Jeanne in the Wednesday night meeting went on a mission to find the perfect low points ranch dressing recipe.  After her mission  was accomplished, she came back to report.  Here is her recipe.
1 packet of Hidden Valley Ranch seasoning packet
1 cup 1% milk
1/2 cup plain Greek yogurt
1/2 cup fat free mayo
PointsPlus value = 1 for 1/4 cup

Lasagna- 12 points

For this Lasagna, I have taken what I like from 3 different recipes.  My mother would be so proud!  One is found in the Weight Watchers Getting Started book.  One is from the Weight Watcher's Just 5 recipe book.  And the switch from ricotta cheese to cottage cheese  is from my mother-in-law's recipe.  I ran the final product through the e tools recipe builder to determine a points plus value.

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove
1 45 oz jar of Prego Italian Sauce (I use the Fresh Mushroom kind.)
1/4 tsp crushed red pepper flakes
2 cups fat free cottage cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
8 dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese

Heat a large nonstick skillet over med-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes.  Stir in Prego sauce.  Simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together cottage cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker (Or casserole dish if you would rather bake it.  This is what I usually do.)  Arrange 4 lasagna sheets over beef mixture.  You will have to break some of them to make this work right.  Top with half of cottage cheese mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

If you're using a slow-cooker:  Cover slow cooker and cook on low setting for 4 to 6 hours.  Remove cover; turn off heat.  In a samll bowl, combine remaining 1/2 cup mozzarella cheese and Parmesan cheese; sprinkle over beef mixture.  cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

If your baking in the oven:  Combine remaining mozzarella cheese and Parmesan cheese.  Sprinkle over the top and cover with foil.  Bake 30 min at 375 (or assemble early and refrigerate; bake 45 min.) Let stand 10 minutes before serving.

1/6 of dish per serving.  That's A LOT!

Roasted Sweet Potatoe Wedges- 2 points

I made a rule that I only post recipes that my family has liked enough to make at least twice.  Since I made these twice in three days, I had to post the recipe.  It comes from the Weight Watcher's Three Month Tracker.

2 large sweet potatoes, washed and patted dry
1 tsp olive oil
1/4 tsp salt
1/4 tsp dried rosemary, crushed

Preheat oven to 425 degrees.  Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet.  Drizzle with oil; sprinkle with salt and rosemary.   Roast for 15 minutes; toss and roast until potatoes are tender about 15 to 20 minutes more.  Makes 4 servings.  4 wedges per serving.  (I weigh the wedges to determine the points.  3 oz are 2 Points)

Lemon Pie- 7 points for 1/8th of a pie

This is adapted from a recipe that was in a Weight Watcher's weekly.  Imagine my joy when I found a recipe for lemon pie that was only 4 points!  However when I made it I found that the filling was only about an inch or so deep and the serving size was 1/10th of a pie.  Seriously, that's not dessert.  That's just a bite.  So here is my adaptation with a thicker filling and easier pre-packaged crust.

1 low fat graham cracker crust (I can only find this at Smiths)
1 can fat free sweetened condensed milk
3 eggs
1 1/2 Tablespoons lemon zest (this takes about 1 lemon and if you are a little short that is OK)
3/4 cup lemon juice (this takes more than one lemon so I use the stuff in the cute little plastic lemon.  Again if you are a little short that is ok.)

Beat the sweetened condensed milk and eggs until creamy.  Add lemon zest and lemon juice.  Pour filling into prepared crust and bake at 350 degrees for 19 minutes until set.  Cool and chill in the fridge.

I add a bunch of light cool whip to the top.  That is one more point, but it's worth it to me.  This pie can be frozen and served later.  I have a frozen one in my freezer right now.

French Toast- 4 points

2 pieces Harper's Bran Bread  (I get this at WalMart.  The bag has green printing on it.  3 points for 2 pieces.)
1/2 cup egg subtitute
cinnamon to taste
vanilla to taste
Cut up fruit for topping.  I like sliced strawberries, bananas, and kiwi.

Combine egg, cinnamon, and vanilla.  Dip bread in and place on hot griddle.  Then pour the remainder on the bread.  Cook like normal french toast and top with LOTS of fruit.  I usually add sugar free syrup, light cool whip, or vanilla yogurt to the top.  Points aren't included for that.

Pumpkin Pancakes- 4 points for 2 LARGE pancakes

Combine in blender and mix on high for 2 minutes.
      1 cup whole wheat berries
      1 cup skim milk
Add:  1/2 cup milk and blend 2 more minutes.
Add:  2 eggs
         1/2 cup canned pumpkin (put the extra in the freezer for another recipe)
         1 tsp salt
         1 tbsp white sugar or honey
         1 tsp cinnamon
Blend well. Just before cooking add 1 T baking powder and mix until just blended.  Cook on the griddle.  Makes 12 large pancakes.  Serves 6.

You can add mini chocolate chips to each pancake after you pour it on the griddle.  Add points accordingly.  I top mine with 1/4 cup sugar free syrup.  Careful if you are not used to eating whole wheat foods to just eat 2 or you will get a stomach ache.  I make these all of the time and when my mom or my nephew Jacob come to my house they always ask me to make these.  They can be frozen and reheated in the toaster or microwave.  I have adapted this recipe to use only food storage items, so it can be made with powdered milk and powdered eggs.  Let me know if you want that info.

Eggs, Veggies, Feta, and Salsa- 3 points

Diced fresh baby Portobello Mushrooms (I get these at Costco)
Diced onions- whatever kind you like.  I use green onions.
1/2 tsp diced garlic
1 cup egg substitute
Spinach coarsely chopped (I get this at Costco and use it in Salads and stuff until it is about to go bad and then I freeze it.)
Fresh Basil
Salt and Pepper to taste
1 oz Fat Free Feta cheese (I can only find this at Smith's.  Also good with 1 oz fat free cream cheese.)
Salsa  (I like a kind called Jacks that is from Costco.)

Spray pan with cooking spray and saute mushrooms, onions, and garlic.  I have used chopped bell peppers before too.  If you like them go for it.  Add egg substitute and then spinach.  Cook until set stirring frequently.  Add basil and then remove to a plate.  Add cheese, salt, pepper, and salsa.

I probably eat this too often, but it is so full of protein and makes me feel so full for so few points that I make it at least 3 times a week.  I usually eat it for lunch.

Desi's Yogurt Chicken- 7 points

2 pounds boneless skinless chicken breasts
6 oz container fat free Greek yogurt
1 cup Italian seasoned bread crumbs
1/2 cup grated parmesan cheese
Olive Oil cooking spray

Combine bread crumbs and grated Parmesan cheese in a bowl.  In a baking dish, put defrosted chicken in.  Then spoon enough Greek  yogurt over the chicken to cover it.  Then sprinkle bread crumb mixture on top.  Spray with cooking spray.  Bake for 45 minutes at 375 degrees.  Serves 6

This is soooo good with the Fresh Milanese Sauce

Fresh Milanese Sause- 1 point for 6 tablespoons

2 tsp olive oil
2 cups grape tomatoes halved lengthwise
1 large shallot chopped
1/4 tsp salt
1/4 tsp pepper
1/2 cup fresh basil leaves
1/4 cup dry red wine

1.  Heat a large nonstick skillet over medium-high he at until hot; add oil.  Stir in tomato and next 3 ingredients.  Cook 4 minutes or until shallots are tender, stirring often.
2.  While tomato mixture cooks, coarsely chop basil.
3.  Stir wine into tomato mixture.  Cook 30 seconds.  Remove pan from heat and stir in basil.  Yield:  4 servings.

This sauce is awesome on Desi's Yogurt Chicken.  My family LOVES this stuff.  Krista said, "This is my new favorite food."  Brian said, "This is my favorite healthy food."  He wasn't quite ready to put it over chocolate and cheesecake.  I agree.  Nothing beats the flavor of fat and sugar.